Hello daddy, hello mom. I’m your ch-ch-ch-ch-cherry bomb!
Round up the major players:
Hot Italian sausage
A jar of cherry peppers
Prosciutto
Aged Gruyère
Rub of your choice
It was cheaper to buy a pound of linked Italian sausage than bulk ground 1 lb, so I figured I could unstuff them and save a buck.
Anyway, start by cutting the cap off the peppers, and scraping out the guts and seeds, then let drain for a bit
Next, cut the cheese (ha ha) into squares small enough to fit inside the peppers, wrap in about 1/3 of a piece of prosciutto and stuff inside a pepper
Then, after skinning the sausage, take about 1/2 a link (1/10th of a pound) and flatten it, then wrap up the stuffed peppers
Finally, dust them with the bbq rub and you’re done with the prep work.
Fire the smoker up to 225 and lay the bombs in there
After 30 minutes rotate and flip them
All done after about an hour total
And the money shot
Round up the major players:
Hot Italian sausage
A jar of cherry peppers
Prosciutto
Aged Gruyère
Rub of your choice
It was cheaper to buy a pound of linked Italian sausage than bulk ground 1 lb, so I figured I could unstuff them and save a buck.
Anyway, start by cutting the cap off the peppers, and scraping out the guts and seeds, then let drain for a bit
Next, cut the cheese (ha ha) into squares small enough to fit inside the peppers, wrap in about 1/3 of a piece of prosciutto and stuff inside a pepper
Then, after skinning the sausage, take about 1/2 a link (1/10th of a pound) and flatten it, then wrap up the stuffed peppers
Finally, dust them with the bbq rub and you’re done with the prep work.
Fire the smoker up to 225 and lay the bombs in there
After 30 minutes rotate and flip them
All done after about an hour total
And the money shot
